Molecular Gastronomy
Sous-vide cooking is one of the crown jewels of molecular gastronomy. Far from "boil-in-a-bag," sous-vide cooking holds ingredients sealed within a plastic pouch at a truly constant (and low) temperature for hours or days. The resulting food is tender, moist, and other-worldly delicious. Unfortunately, this technique has long been priced out of the home kitchen market, with professional units starting around US$1,500 and from there going into the stratosphere. The Nomiku company changes all that, providing a sous-vide accessory about the size of a hand blender. The price? US$359 retail. Read More
Boil-in-a-bag takes on a whole new meaning thanks to Eades Appliance Technology's (EAT) SousVide Supreme Demi. Using a cooking technique that was once the reserve of laboratories and upmarket restaurants, the SousVide Supreme Demi aims to provide home chefs with the means to create perfectly cooked dishes with laboratory precision in a compact, affordable, countertop “water oven” that’s as easy to operate as a slow cooker and only consumes as much power as a 60-watt incandescent bulb. Read More
